Menu

Rich tomato sauce, mozzarella fiordilatte, stracciatella di burrata, basil

Mortadella Opera, stracciatella di burrata, pistacchio granella

Fiordilatte mozzarella, Sundried tomatoes, Cantabrian anchovies

Mozzarella Fiordilatte, mixed wild mushrooms, Black Truffle

Rigatoni Pastificio Soldati, egg yolk, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati in rich tomato sauce, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati, guanciale, toasted black pepper, pecorino Romano D.O.P.

Homemade egg tagliatelle pasta, toasted black pepper, pecorino Romano D.O.P.

Homemade tagliatelle, mixed wild mushrooms, black truffle, 42 months Parmigiano Reggiano

Rigatoni Pastificio Soldati, Ox-Tail ragù, dark chocolate, pecorino Romano D.O.P.

Casarecci Pastificio Soldati, mussels, bottarga "cured fish roe", lemon zest

Carnaroli Risobuono "La Mondina", Scottish Langoustines, créme fraiche, lemon zest

Butter and 24 months Parmigiano Reggiano sauteed spinach

Traditional lightly bitter chicory sprouts dressed with chef's Garum

Deep fried crunchy potato, 24 months Parmigiano Reggiano and Cantabrian anchovy

Roman broccoletti leaves, EVO oil, chili, garlic

Big and meaty green olives from Cerignola in Puglia

Deep fried crunchy salted cod, homemade ajioli, capers

Deep fried cheesy 'bread balls' on homemade mint mayonnaise

Roman rustic toasted bread whipped alpine butter, Cantabrian anchovies

In house made Pop corns and a glass of Sparkling Roes Nebiolo

Amistà Vermouth, Bergamot liqueur, prosecco, soda

Select Aperitivo, Cactus liquor, prosecco, soda

2 deep fried rice suppli (Roman Arancini), 1 potato croquette with smoked provola

Roman style tripe cooked in rich tomato sauce, chilly, Roman mint and Pecorino Romano D.O.P.

Roman style stewed Mammola artichoke, EVO oil, garlic, mint and anchovy

Baby octopus, lightly spiced tomato sauce, red garlic oil thin crispy gutiau bread

Deep fried Mozzarella sandwich, anchovies, Pecorino Romano D.O.P.

Slow cooked "Ramata" onions bruschetta 

Crispy deep fried calamari, homemade ajoli and chilli

Roasted octopus, cauliflower salsa and agrodolce, hazelnuts, mortadella Opera di Bologna

300g Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa